Braaied broccoli steaks with quinoa

Braaied broccoli steaks with quinoa

A delicious, healthy and truly amazing recipe to try on any day of the week. Enjoy these Braaied broccoli steaks with quinoa or couscous.

 PREP TIME 15 minutes | COOK TIME 20 minutes | SERVES 4 

INGREDEINTS

• 1⁄3 cup quinoa or couscous
• 700 g broccoli, cut into 1 cm thick slices 
• 2 small zucchini (180 g), thinly sliced
• 2 tbsp olive oil
• 80 g feta, crumbled
• 2 tbsp flaked almonds
• 2 tbsp dried cranberries

LEMON DRESSING

• ¼ cup olive oil 
• 2 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 1 clove garlic, minced

METHOD

PREHEAT oven to 180°C.

SPREAD quinoa or couscous across an oven tray. Bake, stirring halfway, for 10 minutes or until toasted and golden. Cool to room temperature. 

ADD quinoa or couscous to a bowl with 1 tbsp of the oil. Toss to coat well. 

COMBINE broccoli, zucchini and the remaining oil in a bowl until vegetables are coated. Cook broccoli on a heated oiled grill plate over medium-high heat for 3 minutes each side or until just cooked. 

REMOVE from heat, cover to keep warm. Cook zucchini on heated oiled grill plate for 1 minute on each side.

LEMON DRESSING

ADD ingredients to a bowl, season and whisk to combine.

SERVE

ARRANGE vegetables on a platter, top with feta, quinoa or couscous, almonds and cranberries. Finish with a generous drizzle of dressing.

FOOD TEAM TIP: The cranberries add a pop of sweetness to this delicious veggie dish.

Print Recipe

Braaied broccoli steaks with quinoa

Serves: 4

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 35 minutes

Ingredients

• 1⁄3 cup quinoa
• 700 g broccoli, cut into 1 cm thick slices 
• 2 small zucchini (180 g), thinly sliced
• 2 tbsp olive oil
• 80 g feta, crumbled
• 2 tbsp flaked almonds
• 2 tbsp dried cranberries
• LEMON DRESSING
• ¼ cup olive oil 
• 2 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 1 clove garlic, minced

Instructions

1

Preheat oven to 180°C.

2

Spread quinoa or couscous across an oven tray. Bake, stirring halfway, for 10 minutes or until toasted and golden. Cool to room temperature. 

3

Add quinoa or couscous to a bowl with 1 tbsp of the oil. Toss to coat well. 

4

Combine broccoli, zucchini and the remaining oil in a bowl until vegetables are coated. Cook broccoli on a heated oiled grill plate over medium-high heat for 3 minutes each side or until just cooked. 

5

Remove from heat, cover to keep warm. Cook zucchini on heated oiled grill plate for 1 minute on each side.

For the lemon dressing

6

Add ingredients to a bowl, season and whisk to combine.

To serve

7

Arrange vegetables on a platter, top with feta, quinoa or couscous, almonds and cranberries. Finish with a generous drizzle of dressing.

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ALSO SEE: Chicken wings with broccoli rice

Chicken wings with broccoli rice

Feature image: Aremedia

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.